Recipes

Holy Mole Enfrijoladas!

With Walnuts & Avocado Citrus Salad

Enfrijoladas are one of Mexico’s “dinner in a hurry” meals. This one cooks up quickly and it’s delicious. Perfect for breakfast, lunch or dinner and so delicious!

Traditional enfrijoladas are basically everything you love about enchiladas but this recipe is ideal for every vegan out there! They are delicious, stuffed with vegetables and economical. A basic recipe that you could adjust to suit your own taste!

Mole Enfrijoladas

Nicole Kearsley
Enfrijoladas is a wildly versatile dish that is quick, easy, and will always be there for you!
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Main Course
Cuisine Mexican, Vegan
Servings 2 Servings

Ingredients
  

  • 1 Red Onion
  • 3 cloves Garlic
  • 1 Fresh Jalapeño
  • 1 can Black Beans
  • 1 tablespoon Mexican Mole Spice
  • 1 Orange
  • 1 Avocado
  • 1/4 cup Walnuts
  • 4 Corn Tortillas
  • 2 ounces Baby Spinach
  • 1 Lime
  • 2 tablespoons Olive Oil Extra virgin
  • 1 teaspoon Sea Salt To taste

Instructions
 

  • Peel and halve the red onion. Roughly chop half and thinly slice the other. Peel and roughly chop 3 cloves garlic. Trim, deseed, and chop the jalapeño.
  • Place a large skillet over medium heat with 1 tbsp olive oil. Add the chopped red onion, chopped garlic, and as much of the jalapeño as you’d like. Sprinkle with salt and cook until the onion is softened about 4 to 5 minutes.
  • Drain and rinse the black beans. Add the beans to the skillet along with the Mexican mole spice, 1 cup water, and ¼ tsp salt. Cook until the beans are hot, about 4 to 6 minutes. 
  • Transfer the bean mixture to a food processor and pulse until paste forms, with some texture still visible.
  • Peel the orange with a knife, slice or chop the flesh, and add it to a large bowl. Halve the avocado, remove the pit, and slice the flesh. Add the sliced avocado to the bowl along with as much of the sliced red onion as you’d like, a pinch of salt, and 1 tbsp olive oil. Toss the citrus avocado salad well to combine.
  • Return the puréed black beans and half of the walnuts to the large skillet over medium heat. Cook, stirring frequently, until hot.
  • Press 1 tortilla into the beans and flip to coat. Once pliable, fold the tortilla into quarters. Divide the baby spinach (half the bag of baby spinach is for the Brussels Sprout Caesar) between plates and lay the hot enfrijolada on top. Continue with the remaining tortillas.
  • Top the mole enfrijoladas with any remaining black bean purée. Squeeze half the lime over the plates and cut the remaining half into wedges. 
  • Sprinkle each plate with the remaining walnuts and serve the citrus avocado salad on the side. Serve with lime wedges.

Notes

MAKE THE COOKING EASIER: Cook the beans in an instant pot. After rinsing, no need to soak, cover with 1″ water then 25 minutes with natural release.
*MOLE PASTE: search YouTube to learn how to open the jar. It’s easy once you see how but a nightmare if you don’t!
**DRIED BEANS: 3/4 cup dried beans = 1 can
***CORN TORTILLAS: Remember to avoid broken tortillas that are falling apart when making Enfrijoladas or enchiladas and use thicker tortillas or a day old tortillas if you bought them freshly made. If your tortillas are store bought, leave them outside the package overnight over your kitchen counter wrapped with a kitchen towel. Do not leave them to long or they will dry.
Keyword plant based, vegan
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